Directions

Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender.

Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened.

To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up.

In a large skillet, fry chimichangas, folded side down, in oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with toppings if desired.Yield: 16 servings.

Originally published as Favorite Beef Chimichangas in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2012, p19